Final answer:
The correct action for the manager is to increase the temperature of the wash cycle. The pre-rinse and final rinse temperatures are not as critical as the wash cycle in sanitizing the dishes. The wash cycle temperature must be at least 160°F for effective cleansing and sanitization.
Step-by-step explanation:
In the context of food service, the sanitizing agent for a commercial dish machine usually refers to the use of high temperatures to kill bacteria and ensure dishes are safe for use. When analyzing the temperature check of the food service dish machine provided, the pre-rinse, wash, and final rinse cycles must meet certain temperature requirements for effective sanitization. Specifically:
Given that the final rinse cycle's temperature is at 205°F which is sufficient to sanitize the dishes, and the pre-rinse temperature is not as critical for sanitization purposes, it would be most appropriate to address the temperature of the wash cycle. For most commercial dishwashers, the wash cycle should reach temperatures of at least 160°F to effectively remove grease and debris before the final rinse. Since the reported temperature is 145°F, it does not meet the optimal range for effective cleansing.